Slow Cooker BBQ Pork Recipe

BBQ pulled pork on a white plate with a peach slice on top.

This slow cooker BBQ pork is one of those meals you’ll come back to again and again. Tender, juicy pork slow-cooked in a rich homemade BBQ sauce made with real ingredients, no shortcuts, no mystery additives. It’s simple to prep, easy to love, and perfect for feeding your family without the stress. Save this for busy days when you still want a nourishing, from-scratch meal on the table.

5 from 2 votes

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Course: Dinner, Main Course

Cuisine: American

Prep Time: 15

Cook Time: 8

Total Time: 8 15

Servings: servings

Calories: 228kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Broiler Pan
Blender or a food processor or immersion blender
Slow Cooker

Ingredients

For the BBQ Sauce

4 peaches pitted and halved
⅓ cup balsamic vinegar or apple cider vinegar
⅓ cup tomato paste
¼ cup Worcestershire
2 Tablespoons lemon juice
2 Tablespoons molasses
4 cloves garlic diced
1 teaspoon paprika
1 teaspoon dried mustard or 1 Tablespoon prepared Dijon mustard
½ teaspoon ground ginger or 2 Tablespoons fresh grated ginger
salt and pepper to taste

For the Roast

3-4 pound pork shoulder or pork butt
1 whole onion sliced
½ cup chicken broth
1 Tablespoon salt enough to season the roast well
1 Tablespoon pepper enough to season the roast well

Instructions

For the Sauce

Place peaches cut side up on a baking sheet and put under the oven broiler.
Broil until the peaches begin to brown. (Watch the fruit carefully so it doesn’t burn.)
Remove broiled peaches from the oven and allow to cool for 3 minutes, then peel off the skin.
Place BBQ sauce ingredients in a blender or food processor: vinegar, tomato paste, Worcestershire sauce, lemon juice, molasses, garlic, paprika, mustard, ginger and broiled peaches.
Blend BBQ sauce until smooth, scraping down as necessary to ensure no lumps.

For the Roast

Line the bottom of your slow cooker with onion slices, then pour in chicken broth. Rub all sides of the pork roast with salt and pepper, then place on top of the onion slices.
Pour peach BBQ sauce over the roast, aiming to cover as much of the exposed meat as possible. Reserve some BBQ sauce for serving if desired.
Slow cook on high for 5-6 hours or on low for 8-10 hours.
Using two forks, shred the roast in the slow cooker and mix it with additional BBQ sauce (if needed) before serving.

Notes

Serving Suggestions:

This slow cooker BBQ pork is one of those meals that stretches beautifully across multiple dinners. This is also a great way to use what you already have on hand, no need to make it complicated.

Serve on buns with coleslaw for a classic sandwich.
Serve on fresh sourdough discard tortillas to make soft tacos or quesadillas with cheese and fresh herbs.
Layer over nachos with cheese, tomatoes, and sour cream.
Use as a pizza topping with onions and peppers. (Here are even more ideas for the best pizza toppings.)
Spoon over baked potatoes or sweet potatoes.

Storage Instructions:

Refrigerating - Store leftovers in an airtight container for up to 4 days
Freezing - Let the shredded pork cool completely, add a bit of sauce or cooking liquid to keep it moist, and store flat in freezer bags for easy thawing. This will keep in the freezer for up to 6 months, making it a really practical option for busy weeks when you just need something ready to go.
Reheating - Thaw overnight in the refrigerator or under cool water. Reheat on the stovetop or in the microwave, and add a splash of broth or extra sauce if needed.

Nutrition

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